Blueberry Muffin Top Cookies

For the dough:

• 3 cups all-purpose flour or gluten-free flour mix*
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 large eggs room temperature
• 1 ½ cups fresh blueberries rinsed and patted dry with paper towels

For the streusel:

• ¾ cup all-purpose flour or gluten-free flour mix*
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ⅛ teaspoon salt
• ¼ cup unsalted butter melted and cooled slightly

For the glaze:

• 1 cup powdered sugar
• 1-2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• pinch of salt

* If you need these cookies to be gluten-free, make sure all your ingredients are certified gluten-free. For the gluten-free mix, use the following mixture in the dough:

• 2 cups rice flour
• ⅔ cup Potato Starch
• ⅓ cup tapioca flour / starch
• 1 teaspoon xanthan gum

And this in the streusel:

• ½ cup rice flour
• 2 tablespoons + 2 teaspoons potato starch
• 1 tablespoon + 1 teaspoon tapioca flour / starch
• ¼ teaspoon xanthan gum